Ingredients

• 4 skinless, boneless chicken breast halves
• Kosher salt and freshly ground black pepper
• 2 Tbsp. vegetable oil
• ¾ cup chicken broth, preferably homemade
• 3 Tbsp. lime juice
• 4 cloves garlic, minced
• 2 Tbsp. butter
• 1 chipotle chile pepper in adobo sauce, finely chopped
• Chopped fresh cilantro

Directions

1. Season chicken generously with salt and pepper. Place on a plate. Chill, uncovered, for 2 hours. Remove from refrigerator and let stand 30 minutes.
2. Heat a heavy 12-inch skillet over medium-high heat. To check when hot enough, add a large drop of water (1/8 teaspoon) to the skillet. When it rolls around the pan like a bead of mercury it is ready. This will take 2 to 3 minutes.
3. Remove skillet from heat; add oil. Swirl to coat bottom of skillet. Return to medium-high heat. Add chicken (don’t crowd the pan). Cook for 5 minutes or until a crust forms (be patient; the chicken will release when it’s ready to be turned). Turn and cook for 5 to 7 minutes more—or until chicken is done at 165°F. Adjust heat as necessary.
4. Remove chicken from skillet to a plate; cover loosely. Remove skillet from heat. Carefully add broth, lime juice, and garlic to skillet (mixture will spatter). Return to heat. Bring to boiling, stirring to scrape up browned bits. Boil gently, uncovered, for 5 minutes or until reduced by about half. Remove from heat.
5. Whisk in butter, chipotle, and any juices from the chicken.
6. Spoon sauce over chicken to serve. Sprinkle with cilantro.

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